BRAISED DUCK WITH RED CURRY
I used the remaining braising liquid to heat hokkein noodles in to eat with the duck. This recipe looks involved, but is so simple a kid could do it! Remember an Australian tablespoon is 4 teaspoons.
Provided by JustJanS
Categories Curries
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Chicken stock:.
- Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
- Duck Braise:.
- In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
- Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
- Curry:.
- Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
- Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
- Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
- Spoon into a serving dish and garnish with the julienned lime leaf.
- Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.
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